Steam sweet potato until tender, about 10 minutes. Add to a blender or food processor along with 1 cup water, bouillon powder, miso paste, rice vinegar, ginger, sesame oil and sriracha to taste, and blend until smooth. Transfer the mixture to a medium saucepan, add 2 cups water and warm on low heat.

Preheat the oven to 425°F and bring a large pot of water to a boil.

Toss the mushrooms with the sesame oil and tamari. Place the mushrooms on a rimmed baking sheet and roast for 15 minutes, until shrunken and deep brown. Set aside.

Place the eggs in boiling water and cook for 6 minutes. Fill a medium bowl with cold water. Remove the eggs from the pot and place them in the bowl of cold water.

Peel the eggs carefully and set aside.

Cook the noodles in boiling water according to package directions, until tender. Drain the noodles, rinse with cold water, drain again and set aside.

For each serving, add 2 cups warmed broth to a bowl. Top the broth with a portion each of noodles, mushrooms, steamed greens or spinach, egg cut in half, sesame seeds and chili to taste. Recipe from allisondaycooks